Combine all the ingredients together in a small saucepan and simmer on low heat for about 5 minutes, until quite thick and sticky. Then sieve it to remove the pieces of garlic and ginger and leave to cool to about room temperature. It should taste a bit like a Japanese version of BBQ sauce.
Pork Instructions
Cut the fat off the pork loins and layout the flour, whisked egg, and breadcrumbs on separate plates.
Dip each pork loin into the seasoned flour, egg and breadcrumbs and then repeat with the egg and breadcrumbs so that the pork is well-coated.
Heat the oil to come about 1-centimetre up the side of a frying pan. Test a breadcrumb in the oil, and if it sizzles and starts turning brown, you are good to go. Whack in the pork and cook for 4 minutes on each side and then hold the loins on their side so that the whole thing is crisp and brown.
Rest the pork in some kitchen towel to get rid of any excess oil, and then serve with raw sliced white cabbage, spring onions and a decent splodge of tonkatsu sauce. Pick up your chopsticks and tuck in, and if you have any sake leftover, pour yourself a glass.